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Together Doug Scheiding and his wife, Jennifer Talley, make up the Rogue Cookers Competition BBQ team. Doug and Jennifer cook exclusively on Traeger Pellet Grills. Head Country rubs and sauces have been a part of the Rogue Cookers arsenal since day one of their work as competitive cookers. Rogue Cookers won the Houston Rodeo World Championship (HLSR) in 2015, a 2nd and 4th Place in Brisket at the San Antonio Rodeo, and first place in Cook’s Choice Category at the Jack Daniel’s International Invitational, all using Head Country sauces, seasonings, and marinade. Doug is a Traeger BBQ Pro, a Head Country Brand Ambassador, and the Texas Embedded Correspondent to The BBQ Central Show.
1 package of uncut beef plate short ribs (not chuck ribs), about 4-6 pounds per rack of 3 bones
Head Country All-Purpose Marinade
Head Country Championship Seasoning, Original
Head Country Championship Seasoning, High Plains Heat
Black pepper
8 oz. apple juice, for spritzing
Beef broth or brisket au jus
250-275 degrees F
4-6 hours
Remove ribs from the package. Trim as much fat and silverskin off the top (meat-side) as possible with a very sharp filet knife. This exposes the meat for seasoning. Do not remove the membrane from the bottom side of beef ribs. Keep it in place to help hold the ribs together during cooking.
Preheat your smoker or grill. Go with 250 degrees F for racks closer to the 4-pound mark, and with 275 degrees F for racks closer to the 6-pound mark. You can use a higher cooking temperature if you have less time for the ribs to cook, up to 325 degrees F.
Starting with the bottom (bone-side), coat all sides of the ribs with Head Country Marinade. Add a medium-thick dusting of Head Country Championship Seasoning, High Plains Heat. Add a coat of Head Country Championship Seasoning, Original, followed by a sprinkling of fresh ground black pepper. Flip the ribs and repeat on the top (meat-side).
Spritz lightly with apple juice. This increases the absorption of the seasoning into the meat.
Place ribs on the grill or in the smoker, meat-side up. Smoke the ribs for 4-5 hours (shorter for lower-weight racks, longer for higher-weight racks), or until the internal temperature of the meat reaches around 170 degrees F. Spritz lightly with apple juice every 30 minutes to keep the ribs slightly moist.
Adjust the temperature of your grill or smoker to 275 degrees F. Wrap the ribs in aluminum foil. Before you close the foil, add some beef broth, apple juice, or brisket au jus to the packet. Want to harden the bark? Remove the foil when the internal temperature reaches 198 degrees F and allow the ribs to continue cooking until they reach an internal temperature of 203 degrees F.
Remove the ribs from the grill or smoker when the internal temperature reaches 203 degrees F. Slice between the bones. Serve immediately—that is, after you snap a few photos.
